A Japanese whisky cocktail featuring ginger simple syrup, fresh lemon juice and mint, and pineapple juice paired with delicious Japanese whisky.
Can you feel it? The leaves have been turning, and the air is getting cold and crisp. In fact, my husband has already made a trip to the cider mill for apple cider and donuts! I love this time of the year: it means I get to layer my clothes, wear all my cute boots again, and cook deliciously scrumptious comfort food!
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And what goes better with comfort food than a stiff whiskey drink? This recipe features one of my favorite new liquors: Japanese whisky! We first sipped this unique liquor in cocktails at Disney’s Morimoto Asia restaurant in Disney Springs. Japanese whisky is somewhat new to the bar scene here in the States. It is a liquor originating in Japan. The whisky industry in Japan was founded by Masataka Taketsuru, who studied whiskey production in Scotland. Therefore, the flavor of Japanese whisky is more influenced by Scotch than by the bourbons made here in the States.
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This liquor is most commonly used in highball cocktails with sparkling water. However, for today’s recipe, I’m subbing it in a more bourbon-like cocktail for the fall. My husband bought me a beautiful bottle of Yamazaki whisky recently. What a nice hubby! Today I’m pairing it with fresh ginger simple syrup, as well as lemon juice, pineapple juice, and fresh mint. The juices really brighten up the flavor, and the ginger simple syrup is the perfect accompaniment to this Asian inspired cocktail!
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Now it’s your turn! What is your favorite recipe for whiskey or Japanese whisky? Share with me by commenting below! And in lieu of the upcoming holidays, be sure to check out some of my favorite gift ideas below – for the cocktail enthusiast in your family!
- 1 ounce chopped ginger
- 1/2 cup white sugar
- 1 cup water
- 5-6 fresh mint leaves, plus extra for garnish
- 1/2 ounce lemon juice
- 1 1/2 ounces Japanese whisky
- 3/4 ounce ginger simple syrup
- 1 ounce pineapple juice
- In a small saucepan over medium heat, combine white sugar, water, and ginger. Allow to simmer, stirring occasionally, until sugar is fully dissolved. Remove from heat and cover with lid. Allow to steep for 10 minutes before straining into an airtight container (such as a mason jar). Allow to cool fully before use. Store in refrigerator for up to 4-6 weeks.
- In a cocktail shaker, muddle mint leaves and lemon juice together. Fill with ice. Add whisky, ginger simple syrup, and pineapple juice. Replace lid and shake for about 25-30 seconds. Strain into a low ball glass and garnish with extra mint leaves as desired.
